BBQ Meatloaf

 

BBQ Meatloaf

Ingredients

• 1 1/2 lb. ground beef
• 1/2 c. dry breadcrumbs
• 1/2 c. chopped onion
• 1/3 c. barbecue sauce divided
• 1 T. prepared mustard
• 1 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 large egg

Instructions

• Preheat the oven to 350 degrees. Spray a broiler pan with cooking spray.
• Combine the beef, breadcrumbs, onion, mustard, chili powder, garlic powder, salt, pepper, egg and 1 tablespoon of the barbecue sauce in a large bowl.
• Shape the meat mixture into a 9” x 5” loaf on the broiler pan. Spread the remaining barbecue sauce over the top of the meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees internally. Let stand for 10 minutes. Cut into slices.

Even better if you have a Traeger to cook this!

Peppered Bacon Snack Mix

 

Peppered Bacon Snack Mix

Ingredients

• 3 c. crisp hexagon or square cereal

• 1 c. small pretzel twists

• 1/2 c. honey roasted peanuts

• 1/2 c. small cheese crackers

• 3 T. butter

• 1 T. brown sugar

• 1/8 tsp. cayenne pepper

• 1/4 tsp. chili powder

• 1 tsp. freshly ground black pepper

• 6 slices precooked packaged bacon

Instructions

1. In a 13" x 9" nonstick pan, combine cereal, pretzels, peanuts and crackers.

2. In a small saucepan, combine butter, brown sugar, cayenne and chili powder. Cook and stir over medium heat until sugar dissolves. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake mixture at 350 degrees for 20 minutes, stirring every 5 minutes.

4. Place bacon on a paper towel lined plate. Sprinkle with pepper and press the pepper into the bacon. Cover with another paper towel and microwave until crisp. Cut the bacon with kitchen scissors into small pieces. Add into the cereal mixture. Stir and cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Pretzel Chicken Bites

Pretzel Chicken Bites

1 pound boneless chicken breast, cut into bite-size pieces
1/4 c. flour
Salt and pepper
1 egg
1/4 c. Dijon mustard
1/4 c. honey
1 c. crushed pretzels (I used 1/2 c. plain and 1/2 c. jalapeno pretzels)

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.
In a large bowl, season the flour with salt and pepper.  Toss the chicken in the flour mixture.  In a small bowl, whisk the egg, mustard and honey.  Dip the chicken in egg then roll in pretzels.  Bake at 425 degrees until cooked, about 15 minutes, turning once.  Serve with additional honey-mustard mixture for dipping.

You can experiment with different flavors of pretzels if you like.

You can crush the pretzels in a plastic bag using a rolling pin or give them a spin in the food processor but be careful not to over-crush them.

Denver Omelet Pie

 Denver Omelet Pie

6 eggs

1/2 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. salt

1/8 tsp. pepper

3 c. frozen shredded hash browns potatoes, thawed

1 c. shredded Swiss cheese

1/2 c. diced fully cooked ham

1/2 c. chopped green pepper

Thaw the hashbrowns.  

In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 40 - 45 minutes or until a knife inserted near the center comes out clean.